Years of Participation
France. Upon completion, he staged and worked for Chef and restaurateur Christian Constant who is known for leading a mini-revolution in French cuisine. To further hone his skills, he moved to Brest, a port city in Brittany, and worked at Chef Yann Passard’s seafood restaurants. In 2005, David returned to the United States and began his career in Charleston at 39 Rue de Jean. He moved to its sister restaurant Coast Bar and Grill in 2008 where he served as Chef de Cuisine and was appointed Executive Chef two years later.
After being a part of the downtown restaurant scene for 13 years, Chef Pell is thrilled to bring innovative coastal cuisine to Johns Island. David continues to travel the world to discover new cultures and enjoys fishing in his spare time. His passion for cooking, culinary experiences and humble leadership style serves as the foundation for the growing success of The Royal Tern.
The Royal Tern has landed in the heart of Johns Island and it aims to provide delicious seafood and steaks coupled with great service in a welcoming space.